If you’re craving a dessert that’s moist, fluffy, and packed with delightful textures, this Quick Italian Cream Cake Recipe is an absolute must-try. With its tender layers infused with coconut and pecans, and a luscious cream cheese frosting that’s beautifully smooth and tangy, it captures the heart of Italian-inspired desserts with a speedy twist. Whether you’re whipping it up for a special occasion or just because, this cake brings joy and smiles with every bite.
Ingredients You’ll Need
Keeping the ingredient list straightforward yet essential makes this cake both approachable and delicious. Each component plays a vital role—from the rich pecans adding crunch, to the creamy frosting that ties everything together in perfect harmony.
- 1 box white or yellow cake mix: This forms the moist, fluffy cake base, making the recipe quick and foolproof.
- 1 cup buttermilk: Adds a subtle tang and helps tenderize the crumb for a soft texture.
- 1/2 cup vegetable oil: Keeps the cake moist without overpowering the flavor.
- 4 large eggs: Provide structure and richness, ensuring the cake rises perfectly.
- 1 cup sweetened shredded coconut: Brings a lovely chewiness and tropical flair.
- 1/2 cup chopped pecans: Adds crunch and a nutty depth to every bite.
- 8 oz cream cheese, softened: Essential for that signature tangy, creamy frosting.
- 1/2 cup unsalted butter, softened: Works with cream cheese to create a luxuriously smooth frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfect spreading consistency.
- 1 teaspoon vanilla extract: Enhances the overall aroma and flavor of both cake and frosting.
- 1/2 cup chopped pecans (for topping): Adds an inviting, crunchy finish that also looks stunning.
How to Make Quick Italian Cream Cake Recipe
Step 1: Preheat and Prepare Your Pans
Begin by setting your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure your layers come out without sticking and keep their perfect shape.
Step 2: Mix the Batter
In a large bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2 to 3 minutes until the batter is smooth and well blended. This forms the foundation for fluffy, tender cake layers.
Step 3: Fold in Coconut and Pecans
Gently fold in the shredded sweetened coconut and chopped pecans. This step ensures the coconut stays shredded and the pecans maintain their crunch without overmixing, which can make the batter tough.
Step 4: Bake the Cake Layers
Divide the batter evenly between the three prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 5: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed until fully combined, then increase speed and beat until light and fluffy. Stir in the vanilla extract, which gives the frosting a warm, inviting aroma.
Step 6: Assemble Your Quick Italian Cream Cake Recipe
Place the first cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the second layer and then the third. Frost the top and sides evenly, then sprinkle the chopped pecans over the entire cake for a beautiful, crunchy topping that’s classic and irresistible.
How to Serve Quick Italian Cream Cake Recipe
Garnishes
Aside from the chopped pecans, you can elevate your cake with a dusting of powdered sugar or a few toasted coconut flakes for extra texture and visual appeal. Fresh berries on the side or a light drizzle of caramel sauce can add even more dimension.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of strong espresso. The creamy richness of the frosting and moist cake balances beautifully with either, making your dessert experience complete.
Creative Ways to Present
Try cutting the cake into petite squares for a party platter, or layer it in clear glass trifle bowls with extra coconut and pecan garnishes for a stunning presentation. Even plate it with edible flowers or mint leaves for a festive touch that will wow guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices in an airtight container in the refrigerator. The cake stays moist and the frosting remains creamy for up to 4 days, making it perfect for enjoying later without any loss in quality.
Freezing
You can freeze the baked cake layers before frosting by wrapping them tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to assemble, thaw in the refrigerator overnight for best results. Frost and garnish just before serving.
Reheating
Since this cake is best served chilled or at room temperature, reheating is not typically necessary. If you like, let refrigerated slices sit at room temperature for 30 minutes before slicing so the flavors and frosting soften beautifully.
FAQs
Can I use a homemade cake mix instead of store-bought?
Absolutely! While this Quick Italian Cream Cake Recipe is designed for convenience, using a homemade white or yellow cake base will work superbly and give you full control over ingredients.
Is there a dairy-free alternative for the frosting?
You can substitute dairy-free cream cheese and plant-based butter to make the frosting suitable for those with dairy sensitivities. Just ensure they are softened to achieve the smooth texture.
Can I make this cake gluten-free?
Yes! Using a gluten-free white or yellow cake mix will allow you to enjoy this cake without gluten concerns, while keeping the texture light and fluffy.
How do I keep the cake moist for longer?
Storing the cake in an airtight container at room temperature or in the fridge prevents it from drying out. Also, wrapping the layers tightly before freezing preserves moisture wonderfully.
Can I substitute nuts if I’m allergic to pecans?
Of course! Walnuts, almonds, or even toasted sunflower seeds can be excellent alternatives that provide delicious texture and flavor without compromising the cake’s integrity.
Final Thoughts
This Quick Italian Cream Cake Recipe is a true crowd-pleaser that combines simplicity with indulgence effortlessly. From its tender coconut and pecan studded layers to the luscious cream cheese frosting, it’s the kind of dessert that brings people together. I can’t wait for you to give it a try and share the joy it brings around your table.
Print
Quick Italian Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Quick Italian Cream Cake is a moist, flavorful dessert featuring a tender white or yellow cake loaded with shredded coconut and pecans. Layered with a rich and creamy homemade cream cheese frosting and topped with chopped pecans, it’s a delightful cake perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box white or yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes don’t stick to the pans.
- Mix the Batter: In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat on medium speed for 2-3 minutes until the batter is smooth and well combined.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans to evenly distribute them throughout the batter without overmixing.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until fully combined. Then beat on high speed until the frosting becomes light and fluffy. Finally, mix in the vanilla extract.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and repeat with more frosting. Top with the final cake layer, frosting the top and sides of the entire cake. Garnish with the chopped pecans for a beautiful finishing touch.
- Serve: Slice your delicious Italian Cream Cake and enjoy the tender cake and creamy frosting combination.
Notes
- Make sure all ingredients (cream cheese, butter, eggs) are at room temperature for the best results.
- To prevent the cake from drying out, wrap leftovers tightly and store in the refrigerator.
- You can substitute pecans with walnuts if preferred.
- For an extra moist cake, avoid overbaking; check with a toothpick a few minutes before the suggested baking time.
- Frosting may be slightly sweet; adjust powdered sugar amount to taste if desired.
